Lamb Carnitas Tacos with Roasted Tomatillo Salsa
These lamb carnitas tacos are an amazing addition to my self proclaimed best diet ever, the ” all taco diet”. Doesn’t that sound like the perfect diet? All tacos. All the time. Who doesn’t love tacos?!?
The recipe for these were inspired from a recipe that has become a staple in our house ever since we first made them. My friend Vijay from Nosh On It is the creator of these amazing pork carnitas and pickled red onions that were so amazing the first time we had them that we make them at least once a month. We always have a jar of the pickled red onions in our fridge too. The food blog world is funny, we often are always creating our own recipes to eat we rarely make and eat what other bloggers make. Not me, I am always making other’s recipes and everything I have made from Nosh On It has always been amazing. Especially the carnitas. You can find the original recipe HERE when Vijay actually guest posted on another blog with consistently good recipes, Oh Sweet Basil. And no he didn’t pay me to say any of this, I just really love his carnitas recipe!
The reason we made these tacos with lamb instead of pork this time is because my husband found a company online called Ag Local that sells different meat boxes with different cuts and types in each package. They are all pastured raised meats from local family farms, and being in Vegas we consider any neighboring states to be local since a lot isn’t raised right here. We are always on the lookout for companies like this to try different foods. This one that we got had pork chops, lamb roast, Ny strip steaks and a beef roast. My husband had never had lamb before, I have twice now, so we decided to make tacos with it. It is leaner than the pork shoulder roast we normally make carnitas with so we had to modify the recipe a little due to that. We weren’t totally sure what to expect since we love pork carnitas so much, but we were both really pleasantly surprised at how amazingly good it is. We will be buying from Ag local again. They have several different styles of boxes to choose from, the one we bought is called “Fit and Lean” and I think we might try the grill master next time. The quality of the meat is very noticeable in the taste and look of the meats we got and quality food is very high priority for us plus we would much rather support companies like this that help out smaller farms and ranches than buy from commercial giant supermarkets.
These were also smaller roasts than the size roast we normally use for pork carnitas tacos so we used both of them. My husband actually made this whole meal!! So I guess this is another one of his recipes on my blog. Yay for husband made food.
You can see that the lamb is very lean so we added more liquid than originally called for and we cooked it with the pan lid on so it wouldn’t dry out. We added in more liquid when it looked like it was getting low and it cooked a lot faster than the pork did. Once it was cooked in the oven we shredded it and crisped it up a little in a cast iron pan.
To go with the tacos we of course made pickled red onions ( recipe HERE)
Corn tortillas. I soften these in the oven with a little coconut oil brushed on them and heat on a cookie sheet at 275 Deg F and flip once or twice then keep wrapped in a towel. They will stay nice and pliable so they don’t crack or tear.
And some freshly roasted tomatillo salsa – also husband made.
Lamb carnitas tacos. A welcome addition to my all taco diet
For the lamb:
- 4-5 lbs lamb top round roast
- 8 cloves garlic, peeled and roughly chopped
- 1 whole medium yellow onion, diced
- 1 tsbp sea salt
- 1 tsp ground black pepper
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 cup orange juice
- Juice from one lemon
- Juice from one lime
- 1 1/2 c chicken broth
- Corn Tortillas
- pickled red onions ( recipe HERE)
- Avocado slices
- fresh goat cheese crumbles
For the salsa:
- 1 poblano pepper
- 1 jalapeño pepper
- 2 lbs of tomatillos, husks removed, cut in half
- 6 cloves of garlic
- 1/2 white onion, diced small
- Juice of one lime
- 1 /2 c cilantro
- Sea salt and pepper, to taste
- Hot sauce, optional.
I asked Vijay’s permission to post my version of his recipe. I don’t normally blog other blogger’s recipes (unless I ask permission and I adapt them) and I just had to share this version of lamb carnitas since not everyone eats pork so this is a extremely delicious alternative!!